or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Nose to Tail › Ham Hocks... Soups & Jelly With Lots Of Chicken Livers
New Posts  All Forums:Forum Nav:

Ham Hocks... Soups & Jelly With Lots Of Chicken Livers - Page 3

post #41 of 47
Smoking B will be along shortly I am sure but if you see this book somewhere it has a couple of classic versions of jelly style terrines.
Pigs feet have lots of gelatin to help them set.
This book is just devoted to pork recipes from nose to tail from a family of butchers from a mountain town in France. That farmhouse style stuff that lives on because food fashion don't mean ****
Mick
post #42 of 47
Thread Starter 
Quote:
Originally Posted by Matt-N View Post

I am very intrigued by this pork jelly, it looks amazing, I personally have never seen or expirienced anything like it. I'll blame my age and being a Yankee.
Could you expand on how you made the broth for the jelly?

 

It's some good stuff man  thumb1.gif 

 

Here is what I did...

 

 

 

With the first soup going I took another hock I smoked & put it in a pot along with some carrots, celery, onion, garlic, bay leaves, all spice berries, salt, thyme & various peppercorns...

 

 

 

 

 

I added water to my pot & got it on the stove as well.

 

 

I brought this to a boil & left it simmer for 6 hours or more then strained everything out.

 

 

& here is the broth from cooking it after I strained it a few times...

 

Now you just put your meat in a form, put the jelly on it & set it in the fridge overnight to set up.

 

 

 

 

 

Adding the "jelly"

 

 

 

 

You end up with this

 

 

 

 

 

 

 

 

All you have to do is slice it & enjoy...

 

If anything wasn't clear or you have other questions just let me know  thumb1.gif

post #43 of 47

And as long as you don't mention head cheese everyone loves it. <chuckles>

post #44 of 47
Thread Starter 
Quote:
Originally Posted by Moikel View Post

Smoking B will be along shortly I am sure but if you see this book somewhere it has a couple of classic versions of jelly style terrines.
Pigs feet have lots of gelatin to help them set.
This book is just devoted to pork recipes from nose to tail from a family of butchers from a mountain town in France. That farmhouse style stuff that lives on because food fashion don't mean ****
Mick

 

Nice book suggestion!  Thumbs Up

post #45 of 47
Quote:
Originally Posted by Smoking B View Post
 

 

Nice book suggestion!  Thumbs Up

Its a great book the original butchers shop in a town called  Saint-Agreve on the high plateaux of the Ardeche .

It is really old school nose to tail recipes for pigs,sausage,black pudding,terrines,braises,roasts you name its in there.

I will do 'Bibi's head to foot terrine" sometime soon,cheeks,tongues,trotters, ears,belly & blade. 

I will have to get creative with my explanation of what it is other wise I am going to get some consumer resistance:biggrin:.

French head cheese won't cut it:laugh1:

post #46 of 47
That is the perfect explanation I was looking for, thanks for the guidance. This is some new and amazing looking stuff to me and I'll be trying it as soon as I can. Thanks again
post #47 of 47
Thread Starter 
Quote:
Originally Posted by Matt-N View Post

That is the perfect explanation I was looking for, thanks for the guidance. This is some new and amazing looking stuff to me and I'll be trying it as soon as I can. Thanks again

 

You're quite welcome Matt  :beercheer:  Give it a try - it's really good stuff!  :drool

 

Quote:
Originally Posted by Foamheart View Post
 

And as long as you don't mention head cheese everyone loves it. <chuckles>

 

Lol - quite true Foam!  :laugh1:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Nose to Tail
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Nose to Tail › Ham Hocks... Soups & Jelly With Lots Of Chicken Livers